From Emily, Clean Plate Club
Corn Pudding is one of my husband’s family recipes that I have come to love, and so do my kids. It’s a fabulous side for holiday or Sunday dinners. I have lightened it up using yogurt and lowfat milk. Up next is tweaking the recipe so I don’t use the corn bread mix from a box.
Heat oven to 325Â°. Grease a 3 quart (9x13) baking dish with butter or coconut oil.
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
Stir in yogurt.
Gradually add corn bread/muffin mix alternately with milk. Fold in the corn.
Pour into the prepared pan and bake 45-50 minutes, or until set and lightly browned.